Strawberry Frozen Yogurt » A Full Measure of Happiness
Sometimes I find myself wishing that I was suntanned in the south of France, wearing lightweight cotton dresses, bicycling to farmer’s markets in high heels, and eating copious amounts of brie and baguettes. I’d plant a little organic garden, wear red lipstick to set off my freckles, read twelve books a week, and stay effortlessly thin. I’d drink a glass of wine every night with Fritz under the stars, and not worry about how many calories are in seafood cooked delmonte careers in butter and heavy cream.
But alas, I find myself instead in Long Island, with an unruly cat, wearing polyester dresses because delmonte careers they have little giraffes on them, nary a red lipstick to be found, delmonte careers and definitely counting the calories in my dinners and desserts. I’m tempted to always skip the cheese and to buy non-fat frozen yogurt made with chemical stabilizers to make it taste like it’s made with full-fat ingredients so I can eat a little more with less guilt.
I’ve decided to take a page out of the book of my suntanned-in-the-south-of-France self, and make some frozen yogurt the real way–using full fat yogurt and a giant pile of fresh strawberries (not to mention a little liquor and sugar to sweeten the deal).
The more fat in the yogurt, the less icy it will be when it freezes. Add some vanilla extract and triple sec, and the alcohol content also keeps the finished product from freezing like a solid block of ice. Even though you should still take it out of the freezer 10-15 minutes before you want to scoop it, the yogurt has a decidedly creamy feel, not an icy one.
Strawberry Frozen Yogurt 2-3 pints strawberries, washed and sliced (size doesn’t matter much!) 1/2 C sugar 3/4 C triple sec 24 oz whole milk yogurt (I used Trader Joe’s Whole Milk European Style, but I’m sure a Greek yogurt would work really well, too!) 1-2 T vanilla extract
This is a pretty basic recipe. Combine the strawberries, triple sec, and sugar in a saucepan over medium heat. Cook ‘em for about 15-20 minutes until the mixture has thickened a lot–my plan here was to get rid of most of the water in the strawberries so they wouldn’t freeze like a rock and break my teeth. Let the mixture cool.
I ate a heck of a lot of this, and then scooped the remaining ice cream into a plastic Tupperware container to freeze for later. As I said before, it still freezes pretty solidly, so take it out and let it sit 10-15 minutes to soften before scooping.
Definitely a noticeably creamier texture than homemade nonfat frozen vanilla yogurt (which did have vanilla–alcohol!). And cooking the strawberries gave the yogurt an almost caramelized sugar taste…which obviously is a good thing.
Lauren delmonte careers Zietsman
Put it in a container with a lid that has enough delmonte careers room for you to stir; then when it is freezing, take it out of the freezer every 20 minutes or so and give it a good stir. This will keep any big ice crystals from forming. Even if you just stick it in the freezer, I’m sure it’ll still turn out delicious, it just might not have as smooth of a texture
I just got back from an island in the Mediterranean, where I went to markets and sat in the sun and read books… and guess what? I was still couting calories and went running every morning and ate only fruit for lunch at the beach to make up for prosecco I was drinking every evening with my hubby and the fattening delicious feasts my mother in law was cooking up every dinner. Such is life! Now I will take your advice and eat some delicious frozen yogurt, the full fat kind of course, and put on some red lipstick to set off my freckels, which have multiplied after my week at the beach. delmonte careers
thanks–I spent a lot of time trying out new ones!
Happiness comes to them who opens their door for small treats that life provides to them. So be happy and live longer!
Thanks…now I desperately want some of this
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Sometimes I find myself wishing that I was suntanned in the south of France, wearing lightweight cotton dresses, bicycling to farmer’s markets in high heels, and eating copious amounts of brie and baguettes. I’d plant a little organic garden, wear red lipstick to set off my freckles, read twelve books a week, and stay effortlessly thin. I’d drink a glass of wine every night with Fritz under the stars, and not worry about how many calories are in seafood cooked delmonte careers in butter and heavy cream.
But alas, I find myself instead in Long Island, with an unruly cat, wearing polyester dresses because delmonte careers they have little giraffes on them, nary a red lipstick to be found, delmonte careers and definitely counting the calories in my dinners and desserts. I’m tempted to always skip the cheese and to buy non-fat frozen yogurt made with chemical stabilizers to make it taste like it’s made with full-fat ingredients so I can eat a little more with less guilt.
I’ve decided to take a page out of the book of my suntanned-in-the-south-of-France self, and make some frozen yogurt the real way–using full fat yogurt and a giant pile of fresh strawberries (not to mention a little liquor and sugar to sweeten the deal).
The more fat in the yogurt, the less icy it will be when it freezes. Add some vanilla extract and triple sec, and the alcohol content also keeps the finished product from freezing like a solid block of ice. Even though you should still take it out of the freezer 10-15 minutes before you want to scoop it, the yogurt has a decidedly creamy feel, not an icy one.
Strawberry Frozen Yogurt 2-3 pints strawberries, washed and sliced (size doesn’t matter much!) 1/2 C sugar 3/4 C triple sec 24 oz whole milk yogurt (I used Trader Joe’s Whole Milk European Style, but I’m sure a Greek yogurt would work really well, too!) 1-2 T vanilla extract
This is a pretty basic recipe. Combine the strawberries, triple sec, and sugar in a saucepan over medium heat. Cook ‘em for about 15-20 minutes until the mixture has thickened a lot–my plan here was to get rid of most of the water in the strawberries so they wouldn’t freeze like a rock and break my teeth. Let the mixture cool.
I ate a heck of a lot of this, and then scooped the remaining ice cream into a plastic Tupperware container to freeze for later. As I said before, it still freezes pretty solidly, so take it out and let it sit 10-15 minutes to soften before scooping.
Definitely a noticeably creamier texture than homemade nonfat frozen vanilla yogurt (which did have vanilla–alcohol!). And cooking the strawberries gave the yogurt an almost caramelized sugar taste…which obviously is a good thing.
Lauren delmonte careers Zietsman
Put it in a container with a lid that has enough delmonte careers room for you to stir; then when it is freezing, take it out of the freezer every 20 minutes or so and give it a good stir. This will keep any big ice crystals from forming. Even if you just stick it in the freezer, I’m sure it’ll still turn out delicious, it just might not have as smooth of a texture
I just got back from an island in the Mediterranean, where I went to markets and sat in the sun and read books… and guess what? I was still couting calories and went running every morning and ate only fruit for lunch at the beach to make up for prosecco I was drinking every evening with my hubby and the fattening delicious feasts my mother in law was cooking up every dinner. Such is life! Now I will take your advice and eat some delicious frozen yogurt, the full fat kind of course, and put on some red lipstick to set off my freckels, which have multiplied after my week at the beach. delmonte careers
thanks–I spent a lot of time trying out new ones!
Happiness comes to them who opens their door for small treats that life provides to them. So be happy and live longer!
Thanks…now I desperately want some of this
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